Just what you want from a soup; simple, flavorful, filling, warming and nutritious. This soup also only takes about 10 minutes, depending how far you go to get fresh herbs!
When I saw this recipe in my Ultimate Reset book, my first question was, "do I eat all those cashews?" What I found out was that when you eliminate animal protein and fat from your diet, you really have to be intentional about making sure you get enough dietary fat. I dislike labels, especially restricting ones that pigeon hole me into a corner, like vegan, for instance. Right now, my diet is primarily plant-based, because I really perform and feel great on a diet without so much meat in it. But I'm not a vegan. I don't want to be lumped in to a narrow label. 95% of my meals are plant-based with little dairy. But it's not because I think chickens are mistreated, sweet, innocent creatures. If you haven't ever been in a chicken yard, then you might believe those pictures of sweet looking little chickens that circulate on the internet. But don't you dare pass out in the garden with chickens around. They won't have any qualms about pecking your eyeballs out! They eat meat..bugs and they will, if the mood strikes, peck one of their own to death. And don't get me started on how much it hurts to be spurred by a rooster!
So that has nothing to do with this recipe and some of my best friends are vegans. But this recipe does fall in the category of vegan meals. It's delicious. My meat eaters love it and it's got lots of essentials for those following a plant-based diet. Just remember, if you eat meat, this meal has plenty of dietary fat. For this meal, I would pare the soup with a big nutritious salad with 1 T. homemade olive oil dressing or a hefty plate of steamed green veggies like broccoli, spinach and kale and save your grilled chicken for another meal.
To make 1 serving of Zucchini Cashew Soup: Soak 1/4 cup raw cashews for at least 30 minutes in water. Longer makes the cashews blend creamier. When you are ready to eat, steam 1-2 small zucchini, skins on until tender. Blend with drained cashews, fresh or dried herbs (I prefer fresh dill, basil or tarragon and thyme) and enough water or vegetable broth so it blends well. Add some Himalayan pink salt and some Mrs. Braggs aminos (similar to soy sauce, but actually good for you.) Reheat if needed, and enjoy. If you like it chunky, steam some additiona veggies to throw in.
That's it! If I'm working in the garden, before I go out, I'll set the cashews in a bowl to soak, set the zucchini in the steamer pan. When I'm ready to eat, I come in with my fresh herbs, start the steamer and in about 10 minutes I have my soup! While the zucchini is steaming, I make a hearty salad. Then I can rinse my dishes, and head straight back to the garden, if I want!
Listen to this if you prefer listening to reading!